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Thursday, January 7, 2010

One of the oft-repeated tips to eating healthfully and sustainably is to use meat as a side or garnish, which is exactly what I did last night. The central focus of the plate was this gorgeous vegetarian dish using the odd but filling spaghetti squash. On the side, I had a link of pesto chicken sausage. The kale added a hint of bitterness and a touch of color, but I loved the addition of the sweet raisins and salty feta. There's something to that sweet-salty combination. The original recipe calls for spinach, which would cook down a bit more than my kale, but any green you have around will do.

PreparationToast the walnuts in a dry skillet over low heat. Remove from heat when they are fragrant and just beginning to brown.

Meanwhile, heat the olive oil over medium heat. Cook the onions until soft and translucent, about 10 minutes. Add the kale, cover, and let cook until the kale is wilted down, about 5 minutes.

Use two forks to remove the stringy flesh from the cooked spaghetti squash. Toss this with the kale and onions, and season with salt, pepper and nutmeg. Add the walnuts and raisins and heat through. Mix in about half of the crumbled feta, and top with the rest of the cheese to serve.